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For Several Commercial Pasteurization and Sterilization Processes: Overview, Uses, and Restrictions

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For Several Commercial Pasteurization and Sterilization Processes: Overview, Uses, and Restrictions R&D AND PRODUCTION RETORTS SPECIALISTS (33 to 175 L) www.terrafoodtech.com Heat Process Values F (2nd Ed.) for several Commercial Pasteurization and Sterilization Processes: Overview, Uses, and Restrictions Janwillem Rouweler - [email protected]; June 12, 2015 Which heat process value F should a particular food receive to make it safe and shelf stable? 10 * Section 1 lists reported sterilization values F0 = F 121.1 (= F zero) for commercial food preservation processes of all types of food products, for several package sizes and types. * Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4-7 °C), are indicated. * Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food - water activity aW, and on the presence of preservatives such as nitrite NO2 (E250) miXed with salt NaCl, or nisin. * In Section 4, two worked eXamples are presented on how to use an F value when calculating the actual sterilization time Pt: - C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.eXe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort; - O.T. Pham’s (1987; 1990) formula method, incorporated in EXcel program “Heat Process calculations according to Pham.xls”, has been used to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort. * The worked eXample in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat eXchanger. The EXcel program Build-Heat-EXchanger.Xls neXt calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice. * Section 6 eXplains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only! An eXample calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required for the same food, to be sold in tropical areas. 10 °c 1. STERILIZATION VALUES: F0 = F 121.1 °C 10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; ApproXimate Source size DXH mm; sterilization 10 ml value F 121.1 Vegetables Almonds, 4 Decimal Heating for 1.6 Silva & Gibbs (2012), p. 698 roasted in oil reductions of min. in oil of Salmonella sp 126.7 C. Due to the low water activity of dried almonds, the D value of Salmonella in Commercially almonds is increased considerably. 5 Decimal Heating for 2 reductions of min. in oil of Salmonella sp 126.7 C. Asparages 3 min. Stork in Reichert (1985) 2 - 4 min. Alstrand-Ecklund in Reichert (1985) All 2 - 4 min. American Can Co. (1952); Ahlstrand & Ecklund (1952) 3.5 - 6 min. Stumbo in Reichert (1985) 10 1. Sterilization values F 121.1 for commercial food processes -2- 10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 4 - 6 min. Smith (2011) p. 254 2.8 - 3.3 min. NCA in Reichert (1985) 2 - 4 min. Andersen in Reichert (1985) Baby foods Baby food; 3 - 5 min. Brennan (1979) p. 261; 52x72; 140 ml Holdsworth (1997) p. 175-176 Beans in tomato sauce 8 - 15 min. Alstrand-Ecklund in Reichert (1985) 1.6 - 3.4 min. NCA in Reichert (1985) All 4 - 6 min. Brennan (1979) p. 261 A2; 83x114; 7.0 min. in Holdsworth (1997) p. 188 1) 580 ml core; 11.6 min. total. UT; 73x115; 5.8 min. in Holdsworth (1997) p. 188 1) 445 ml core; 8.3 min. total. Carrots 3 min. Stork in Reichert (1985) 8 - 11 min. Stumbo in Reichert (1985) 3.5 - 10.4 min. NCA in Reichert (1985) All 3 - 4 min. Brennan (1979) p. 261 Carrot purée A1; 65x101; 5.5 min. in Holdsworth (1997) p. 188 1) 315 ml core; 8.0 min. total. Celery A2; 83x114; 3 - 4 min. Brennan (1979) p. 261 580 ml Celeriac purée A1; 65x101; 4.2 min. in Holdsworth (1997) p. 188 1) 315 ml core; 6.0 min. total. Champignons 4.1 - 9.3 min. NCA in Reichert (1985) Chili con carne Various 6 min. American Can Co. (1952); Ahlstrand & Ecklund (1952) UT; 73x115; 4.5 min. in Holdsworth (1997) p. 188 1) 445 ml core; 6.6 min. total. Corn 5.6 min. Stork in Reichert (1985) 8.9 - 12.4 min. NCA in Reichert (1985) Corn, whole kernel, brine No. 2/A2; 9 min. American Can Co. (1952); packed 83x114; Ahlstrand & Ecklund (1952) 580 ml No. 10/A10; 15 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml Corn, Cream style corn No. 2/A2; 5 - 6 min. American Can Co. (1952); 83x114; Ahlstrand & Ecklund (1952) 580 ml No. 10/A10; 2.3 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml Drinks; still drinks F123 = 15 s Tetrapak (2013) if 4.2 < pH < 4.6. F138 = 4 s Tetrapak (2013) if pH > 4.6. Green beans 3.0 min. Stork in Reichert (1985) 3.5 - 6.0 min. Alstrand-Ecklund in Reichert (1985) 3.5 - 6 min. Stumbo in Reichert (1985) 3.0 - 6.3 min. NCA in Reichert (1985) 3 - 4 min. Andersen in Reichert (1985) Green beans in brine up to A2; 4 - 6 min. Brennan (1979) p. 261 up to 83x114; up to 580 ml A2 to A10; 6 - 8 min. Brennan (1979) p. 261 83x114; 580 ml; to 153x178; 10 1. Sterilization values F 121.1 for commercial food processes -3- 10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 110 ml No. 2; A2 3.5 min. American Can Co. (1952) 87.3x115.9; 591 ml No. 10/A10; 6 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml Gudeg = young Canned in F0 = 20 min. Hariyadi et al (2013) jackfruits; mixture of (preferably at also known as Gori spices, palm TR = 121 min sugar and and Pt = 57.1 coconut milk min.). Jackfruits see at Gudeg Juices, Nectars and Still F123 = 15 s Tetrapak (2013) Drinks (JNSD) if 4.2 < pH < 4.6. F138 = 4 s Tetrapak (2013) if pH > 4.6. Mushrooms 4.2 - 7 min. Stork in Reichert (1985) Mushrooms: 4.1 - 9.3 min. NCA in Reichert (1985) Champignons Mushrooms in brine A1; 65x101; 8 - 10 min. Brennan (1979) p. 261 315 ml Mushrooms in butter up to A1; 6 - 8 min. Brennan (1979) p. 261 up to65x101; up to 315 ml 10 1 Mushroom soup, cream A1; 65x101; F 115.7 = 3.5 Holdsworth (1997) p. 188 ) 315 ml min. in core; 10 F 115.7 = 5.8 min. total. Lentils with pork 3.9 - 4.6 min. Wirth, Tacács, Leistner in Reichert (1985) Nectars F123 = 15 s Tetrapak (2013) if 4.2 < pH < 4.6. F138 = 4 s Tetrapak (2013) if pH > 4.6. Onions 4 - 7 min. Stumbo in Reichert (1985) Peas 5.6 - 8 min. Stork in Reichert (1985) 6.0 - 11.3 min. NCA in Reichert (1985) Peas and potatoes 7.3 - 13.9 min. NCA in Reichert (1985) Peas in brine up to A2; 6 min. Brennan (1979) p. 261 up to 83x114; up to 580 ml A2 to A10; 6 - 8 min. Brennan (1979) p. 261 83x114; 580 ml; to 153x178; 3110 ml No. 2/A2; 7 min. American Can Co. (1952); 83x114; 580 ml Ahlstrand & Ecklund (1952) No. 10/A10; 7 min. American Can Co. (1952); 153x178; Ahlstrand & Ecklund (1952) 3110 ml Potatoes 3 - 3.5 min. Stork in Reichert (1985) 3.0 - 10.8 min. NCA in Reichert (1985) Spinach 4 min. Stork in Reichert (1985) 7 - 11 min. Alstrand-Ecklund in Reichert (1985) 3.0 - 4.3 min. NCA in Reichert (1985) Tomato juice 0.7 min. Schobinger, U. (Ed.) (1987) p. 513 (see also at section 2 of 10 1. Sterilization values F 121.1 for commercial food processes -4- 10 STERILIZATION VALUES (F0 = F 121.1) FOR COMMERCIAL FOOD PROCESSES Product Can name; Approximate Source size DxH mm; sterilization 10 ml value F 121.1 pasteurized products) Tomato soup, non-cream All 3 min. Brennan (1979) p. 261 Tomato soup 0.5 min. Taylor, K.; Crosby, D. (2006) p. 7-9 if pH < 4.5 Vegetable juices 4 min.; 5 - 6 Schobinger, U. (Ed.) (1987) p. 513 min.; 10 min. Vegetables 3 - 6 min. Smith (2011) p. 254 Meat & Poultry Beef in own gravy 4.1 - 4.3 min. Wirth, Tacács, Leistner in Reichert (1985) Beef: Minced Beef UT; 73x115; 6 min. in core; Holdsworth (1997) p. 188 1) 445 ml 8.6 min. total. Brawn 4.5 - 4.7 min. Wirth, Tacács, Leistner in Reichert (1985) “Brühwurst”; can 0.6 min. Reichert (1985) p. 97; table 26 completely filled; so no separate sausages. - NO2 added. Chicken 6 - 8 min.
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